Brunch in the city is a big deal.
You have a few options. There’s the over the top fancy brunch at a five star restaurant, the bottomless party brunch, the themed brunch (drag queen show is always a good one), the low key chill brunch, or the grab something cheap and eat in the park brunch.
Every now and then there’s my personal favorite, the potluck brunch.
I recently enjoyed a potluck brunch with my friends Lindsey, James, Alex and Virgil. Lindsey brought her fry daddy and made homemade beignets, Virgil made bacon and toast with eggs (Alex brought the ham) and I made a quiche breakfast casserole.
If you’re looking for an easy, (AND HEALTHY!) breakfast casserole I highly recommend trying this!
Spinach and Tomato Egg Casserole Quiche
Preheat the oven to 375 degrees.
Using a little bit of flower, roll out the crust (I use Pillsbury Pie Crust) and place it on the bottom of your casserole dish.
Bake the crust for about 10 minutes or until is is golden and crispy.
Saute a bag of spinach with about a teaspoon of olive oil. I also added fresh chives from the garden at work!
Whisk together two eggs, six eggs whites and about a half of a cup of milk. I used skim milk but any kind will work.
Spread the spinach into the bottom of the dish then pour in the egg mixture. Layer the top with thickly sliced tomatos then bake at 350 degrees for 30-45 minutes or until the dish is solid.
Serve with goat cheese and strawberries. Then tell me how much you love it!